The ‘No Cheese’ Cheesecake

I made this cheesecake for a get together that I had around mine and because everyone loved it (even taking take-aways home for their partners), I said that I would get it on blog so that everyone can enjoy it!

I don’t want to say too much about it, because, well… I think you just need to get on and make it! 😉

This recipe is quite similar to the Chocolate Cheesecake one that I already have on my blog, but I have just tweaked the amounts and the ingredients a little. In this one I have used dairy free butter, as opposed to raw cacao butter. This happened purely because I didn’t have any cacao butter at home at the time, so I thought I would give dairy butter a go instead because it was readily available in my fridge. It turned out awesome! It also kept costs down, which was a plus, as raw cacao butter is obviously a lot more expensive (nonetheless I still need to get some ASAP for my Pure Raw Chocolate).

I hope you like this recipe. It is really popular with my friends and family.

The slices can be as chunky or skinny as you like. I like doing smaller slices as it goes further, and where it is quite rich, full of healthy fats and no refined sugars, you really don't need that much to enjoy it.

The slices can be as chunky or skinny as you like. I like doing smaller slices as it goes further, and where it is quite rich, full of healthy fats and no refined sugars, you really don't need that much to enjoy it.

Prepare a cake tin by lining the bottom with tinfoil or greaseproof paper.

Then soak your brazil and cashew nuts in freshly boiled water for 30 minutes.

To make the base add the almonds to a food processor and blend to a crumb. Then add your butter and vanilla bean extract. Now add your dates by individually dropping them in, using the feeding tube. Blend until everything has come together and is sticky.

Push the mixture into the bottom of the tin using a spatular or your hands, until it is compact and has reached the edges. Then place in the freezer.

Once the nuts have socked for 30 minutes, drain and add them to the food processor with the rest of the top layer ingredients. Blend until it is completely smooth and a moose like texture.

Take the base out of the freezer and pour the creamy chocolate layer on top. Evenly spread it it out so it becomes level.

Place in the freezer to set for 2-3 hours.

Once set, take out of the freezer and let it chill for a few minutes. Decorate with flaked almonds and rose petals. Slice up and enjoy!